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Peach Quinoa Tabbouleh

peach quinoa tabbouleh on a platter

5 from 2 reviews

Juicy summer peaches meet crunchy cucumbers, nutty quinoa, and lots of herbs in this peach quinoa tabbouleh that’s the perfect side dish for those end of summer parties!

Scale

Ingredients

Juice of 3 lemons
2 tsp honey
2 tsp kosher salt
1 tsp black pepper
1/3 C extra virgin olive oil
4 C cooked quinoa
3 large peaches, pitted and diced
1 English cucumber, diced
1 1/2 C chopped parsley
1 C chopped mint

Instructions

In a large bowl whisk together lemon juice, honey, salt, and pepper. Add olive oil in a gradual stream while continuously whisking until dressing is emulsified and slightly thickened.

Add cooked quinoa, peaches, cucumbers, parsley, and mint to the dressing. Stir to combine and season to taste.

This can be served warm, room temperature, or chilled.

Notes

If you need a primer on quinoa visit this post which details the different types of quinoa and how to cook them.

Depending on how salty your quinoa is, you may need to adjust the salt and pepper in the final salad. If you’re serving this cold make sure to re-season after chilling, as cold food has the tendency to taste bland.

Any stone fruit would make a great substitute for peaches in this.

Keywords: peach quinoa salad, quinoa tabbouleh, tabbouleh, summer salad, side dish, jo eats

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